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Mexican Black Bean Tacos with Sweetcorn Salsa and Avocado
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Mexican Black Bean Tacos with Sweetcorn Salsa and Avocado
4.3 (53 évaluations )
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Ingrédients

  • 150 g iceberg lettuce, cut in pieces
  • 200 g cherry tomatoes (see tip)
  • 1 red chilli, halved, deseeded if desired
  • 15 g fresh coriander, thick stalks discarded, cut in pieces (2 cm)
  • 160 g tinned sweetcorn, drained (1 x 195 g tin)
  • 1 lime, freshly squeezed juice only (approx. 15 g)
  • 25 g olive oil
  • 1 tsp fine sea salt
  • 2 pinch ground black pepper
  • 2 garlic cloves
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 2 tsp chipotle paste
  • 480 g tinned black beans, 1 tin drained and 1 tin with liquid (2 x 400 g tins)
  • 8 corn tortillas, soft
  • 4 tsp chilli sauce (see tip)
  • 2 avocados, sliced
  • 2 limes, cut in wedges
  • 5 g fresh coriander leaves
Infos nut.
par 1 portion
Calories
3078 kJ / 735 kcal
Protides
24 g
Glucides
83 g
Lipides
30 g
Graisses saturées
6 g
Sodium
1781 mg

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